Reviews

I have made this
more times than I
can count. It is a
Fall staple at my
house. I serve it
over brown basmati
rice, and it is so
warm and hearty that
you'd never know
it's vegan and
gluten free.
I can't easily get
tomatoes with
chiles, so I just
use tomatoes and
dried chili peppers.
Add a little extra
salt!

I used what I had in my pantry instead of the canned tomatoes, which was one 28 oz. can tomatoes in puree. I added some medium hot salsa and I added fresh spinach that I had on hand. It was delicious. If you find it too spicy, you may top each serving with sour cream. I'm looking forward to eating leftovers!

Easy, fast,
inexpensive and
healthy. I would
definitely make it
again. My only
modification is that
the onions burned on
high, so cook them
on medium for less
than 8 mins. I also
added some cumin and
coriander for some
depth of flavor.

I made a half recipe to use up my leftover 3 cups of cauliflower, knowing we had all the other ingredients. What I didn't know was that we only have 29 oz cans of tomatoes and 19 oz cans of chickpeas... so I used the chickpeas, replaced tomatoes with 1 cup salsa, added some garam masala to 2t curry powder, used 2 shallots (about a cup) instead of onions, and added half a cup of peas in at the end. I poured in more than half of the coconut milk but even with all the changes it still tastes good, if a bit spicy.
Ended up with about a litre of it, currently eating some over unfrozen calrose rice :)

This is not outstanding but perfectly fine for a quick dinner that makes lots of leftovers and, except for the cauliflower, uses pantry ingredients (I didn`t use cilantro and didn`t miss it; not my favorite). I hit it up with every additional spice etc mentioned in the reviews and upped the curry. There is no getting around the fact that the two main ingredients are just bland, however. That said, we ate it with mango chutney which really improved it and I will make it again, if not regularly.

This is perfect for when I want to bring lunch to work to heat up on a cold day. It's hearty and flavorful. I used light coconut milk, added more tomatoes and a bit of salt at the end. I also mixed the rice right into the stew because that was easier for dividing it into portions. I did not have cilantro to add but I imagine that would add even more flavor. I also didn't have tomatoes with chilies so I added a half a serrano pepper to the onions (I cut the recipe roughly in half too).